Wednesday, 13 May 2015

My take on a Mexican Layered Dip.

Over the weekend it was Mothers day here, and what better way to spend the day than all together as a family, eating all afternoon until you feel like you can't fit anything else in and you have to be rolled out the door? Sounds like a perfect Sunday to me.

Mexican Layered Dip by Salt Sugar and i
Lunch was at my sister's place and I was in charge of bringing nibbles and dessert. For nibbles I made my take on a layered Mexican dip with refried beans, salsa, guacamole, sour cream, cheddar cheese, served with lots of salty corn chips. There is nothing, I repeat NOTHING trendy about this dip... no kale, no quinoa, no actual cooking really... and to be honest its very 90's daggy but I can't help it, I enjoy it every time. It probably isn't even Mexican at all but it's quick to make and someone always ends up wiping there finger around the dish after so I must be on to something.

I like the dip spicy so the sour cream has a contrast but you can make it mild if you don't like spice and also if you have a great guacamole recipe, use that in the guacamole layer instead!

Mexican Layered Dip by Salt Sugar and i

The only probably with this dip is finding perfectly ripe avocado's. You almost have to plan and buy commitment avocados so you know they will be buttery and mash-able in a few days time. I really really really want to buy an avocado tree but I don't think having it in a pot on the balcony would work well, plus it doesn't help that I have a black thumb not a green one.

For dessert I made a New York Cheesecake from Nigella Lawson's book 'How to be a Domestic Goddess' which I topped with strawberries and pomegranate. I also made some vanilla cupcakes for my nephews knowing they wouldn't be so crash hot on cheesecake. But I wont give too much away except ummm YUM!... post to follow shortly.

I hope every Mother felt as loved and got as spoilt just as mine did on the weekend!

Mexican Layered Dip by Salt Sugar and i

Mexican Layered Dip

Serves 4 - 10 people (depending on how much they want to share)

1 x 435g can refried beans - I use Old el Paso
1 x 200g jar hot taco sauce (you can use mild or medium if you like) - I use Old el Paso again
2 x ripe avocados
1/4 red onion, finely diced
1/2 lime, juiced (use a whole one if not very juicy)
1/2 bunch coriander leaves, roughly chopped (plus a sprinkle for the end)
pinch salt
180g sour cream
1 cup grated cheddar cheese

- In a bowl mix together the refried beans and 3 tablespoons of taco sauce until well combined, spread into the bottom of your serving dish.

- Place the avocados, finely diced red onion, lime juice, chopped coriander leaves and salt in a clean bowl and mash everything together using a fork. Spread on top of the bean layer in your serving dish. Careful you don't mix the two layers.

- Next spread the sour cream over the top of the avocado layer, then about 1/2 a cup of the taco sauce on top of that. Again being very careful not to mix the layers and make brown mucky (it'll still taste good mind you).

- Finally top it with the grated cheese and a sprinkle of coriander leaves.

- Cover and store in the refrigerator until ready then serve it alongside a large bowl of salty corn chips.

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